紐西蘭和羊帶骨羊腿 (約1.8-2kg)
紐西蘭和羊帶骨羊腿 (約1.8-2kg)
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- 和羊界名門 Lumina Lamb：產自紐西蘭南島高山牧場，被譽為「羊肉界的和牛」。透過獨特的品種培育與長達 35 天的特殊穀飼，其脂肪含量的滲透度比一般羊肉更高，形成如大理石般的精緻油花，肉質細嫩程度冠絕全球。
- 帶骨整腿原汁原味：精選約 1.8-2kg 的帶骨後腿部位，骨骼能於烹調時傳導熱力，讓肉質受熱更均勻，同時鎖住骨髓精華。整腿規格份量澎湃，能維持極佳的保水度，是家庭聚會或大節慶宴客的壓軸主菜。
- 極致口感、無羶餘韻：由於脂肪中含有豐富的單元不飽和脂肪酸，口感溫潤順滑，完全沒有傳統羊肉的草羶味。取而代之的是一種淡淡的果實清香與醇厚的肉鮮味，即使是不常吃羊的人也會一試難忘。
- 天然純淨無添加：紐西蘭法律嚴格禁止使用生長激素，確保羊隻在零污染環境成長。低溫鎖鮮包裝確保這份高山純淨的味道，完整送抵您的餐桌。
- 慢烤迷迭香羊腿（強烈推薦）：在羊腿表面劃開數刀，塞入蒜片與新鮮迷迭香，均勻抹上海鹽、黑椒及橄欖油。放入焗爐以 160°C 低溫慢烤約 1.5 - 2 小時（視乎喜好熟度）。低溫慢烤能令「和羊」豐富的油脂緩慢融化滲入肉質，達成入口即化的質感。
- 西式紅酒燉羊腿：將羊腿切塊或整隻與紅酒、番茄、根莖類蔬菜一同燉煮。和羊優異的脂肪比例令燉煮後的肉質依然滑溜不乾柴，湯汁更會因羊脂精華變得濃郁閃亮。
- 摩洛哥風情香料烤腿：抹上孜然粉、紅椒粉及肉桂粉進行醃製。烤製後羊腿外層充滿異國辛香，內裡鮮甜多汁，是充滿層次的味覺饗宴。
- 「靜置」是關鍵：烤焗完成後，請務必用錫紙包好羊腿，靜置（Resting）至少 20-30 分鐘。這能讓沸騰的肉汁重新回流到肉質纖維中，確保切開時肉質呈完美的粉紅色且鮮汁滿溢。
- 搭配薄荷啫喱或紅酒醬：紐西蘭和羊的油脂香甜，搭配經典的「薄荷啫喱 (Mint Jelly)」可增添清爽感；若搭配以烤盤餘汁調製的「紅酒肉汁 (Gravy)」，則能將其濃郁的旨味發揮至極致。
Temperature-Controlled Delivery
Efficient and Effortless
Cost-effective
Curated for Excellence
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SF Hong Kong provides professional cold chain logistics with end-to-end temperature-controlled delivery.
G2 fully utilizes SF Hong Kong's professional cold chain delivery service. We provide temperature-controlled transportation for all fresh and chilled goods, ensuring that ingredients maintain consistent quality from warehouse departure until they reach your hands, perfectly preserving every ounce of freshness and nutritional value.
